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Best Easy Tamales de Chaya Recipe

Name: Best Easy Tamales de Chaya Recipe
Total time: 120 min
Yield: 150 g
Ingredients: fresh chaya leaves 2 cups; masa harina 2 cups; vegetable broth 1.5 cups; unsalted butter 0.5 cups; corn husks 16 pieces; cotija cheese 0.5 cups; sea salt 1 tsp; black pepper 0.5 tsp

Tamales made with nutritious chaya leaves blended into the masa, a Yucatán specialty. This vegetarian family tradition incorporates a mineral-rich green leafy vegetable into a steamed classic.

Cook 120 min Difficulty NORMAL 260 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

fresh chaya leaves 2 cups
masa harina 2 cups
vegetable broth 1.5 cups
unsalted butter 0.5 cups
corn husks 16 pieces
cotija cheese 0.5 cups

Seasonings/Sauce

sea salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 38 g 59%

Protein 6 g 9%

Fat 7 g 32%

Serving size 150g

Cooking steps

1

Soak corn husks in warm water for at least 30 minutes to ensure they become pliable for wrapping.
2

Blanch fresh chaya leaves in boiling water for 5 minutes, drain, then finely chop; this softens their texture and makes blending easier.
3

Cream unsalted butter with masa harina and sea salt until well combined, gradually adding vegetable broth to achieve a soft, spreadable masa.
4

Blend chopped chaya leaves into the masa mixture along with black pepper; mix thoroughly for even color and flavor distribution.
5

Lay out softened corn husks, spread a generous layer of chaya masa, and sprinkle cotija cheese in the center. Fold the husks to enclose the filling and arrange in a steamer upright.
6

Steam tamales over gently simmering water for 60–75 minutes, keeping the lid tightly closed to trap moisture. Check that the masa pulls away cleanly from the husks before serving.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The essential ingredient in Tamales de Chaya is the fresh chaya leaves. Their mineral-rich, green flavor and vibrant color are blended directly into the masa, creating the signature taste and nutritional value unique to this Yucatán specialty.

Q. Why is soaking corn husks necessary before making tamales?

Soaking corn husks in warm water for at least 30 minutes is vital for softening them. This makes the husks flexible and easier to wrap around the masa, ensuring a tight seal that protects against leaks and preserves steam inside during cooking.

Q. How can I prevent tamales from becoming dry or tough?

To keep tamales moist, steam them over gently simmering water with the lid firmly closed. Gradually adding the vegetable broth to the masa ensures a soft consistency, and checking for masa pulling cleanly from the husks prevents overcooking.

Q. What is the nutritional profile per serving?

Each 150g serving delivers about 260 kcal, with carbohydrates making up 38g (59% of calories), protein 6g (9%), and fat 7g (32%). The balance suits vegetarian diets and provides a mineral-rich option centered on leafy greens.

Best Easy Tamales de Chaya Recipe

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